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LIV6
Thai rice balls
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Ingredients
Directions
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Boil the rice and let it cool down.
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Allow the spinach to shrink for 2 minutes in boiling water with salt. Drain, rinse cold water and drain well. Press out the moisture and finely chop the spinach.
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Heat the olive oil and fry the shallots and garlic.
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Add the chicken fillet and stir-fry for 5 minutes. Scoop the mixture out of the pan and let it drain in a colander covered with kitchen paper and cool.
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Halve the lemon. Grate one teaspoon of one half of the peel and press half. Divide the other half of the lemon into pieces and set aside.
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Mix the shallot mixture, lemon zest, 1 tablespoon of lemon juice, spinach, salt and freshly ground pepper through the rice.
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Split the eggs. Beat the egg yolks and scoop them through the rice. Mix well and form with your hands, greased with a few drops of olive oil, firm balls as big as a walnut.
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Place them next to each other on a plasticized foil tray and put them in the refrigerator for 20 minutes to make them firm.
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Beat the egg whites with salt and freshly ground pepper in a deep plate and place the bread crumbs in another deep plate. Heat the frying oil to a maximum of 180 ° C.
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Roll the balls first through the egg white and then through bread crumbs. Fry them in the hot oil for 5-6 minutes.
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Stick them to a stick and serve warm with the lemon slices. Tasty with a sweet chili sauce.
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Nutrition
635Calories
Sodium0% DV0g
Fat54% DV35g
Protein54% DV27g
Carbs17% DV50g
Fiber0% DV0g
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